Creamy Crab Pasta Salad

5 from 1 vote

Creamy Crab Pasta Salad is an easy, crowd-pleasing recipe made with tender pasta, crab, and a rich, tangy dressing. Perfect for potlucks, BBQs, and make-ahead sides!

Prep Time15

Cook Time10

Total Time25

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 336kcal

Author: Sara Syphus Smith

Ingredients

16 oz medium pasta shells uncooked
¼ teaspoon salt
2 ribs celery (About ½ cup)
¼ cup Red onion finely chopped
8 oz imitation crab
¾ cup mayonnaise
¾ cup sour cream
2 teaspoons lemon zest (1 lemon)
3 Tablespoons lemon juice
1 teaspoon Old Bay Seasoning
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground pepper
2 Tablespoons green onion chopped
1 Tablespoon fresh dill (½ teaspoon dried)

Instructions

In a large pot, heat about 2L water with salt. Cook noodles 16 oz medium pasta shells s according to package directions, about 9-10 minutes.
Drain and rinse with cool water to stop the cooking process, and set aside.
16 oz medium pasta shells , ¼ teaspoon salt
Prep veggies by washing and chopping finely, especially the celery.
2 ribs celery, ¼ cup Red onion, 2 Tablespoons green onion
Chop up the crab into bite sized pieces, or get the flaked style.
8 oz imitation crab
Make the sauce by combining the mayo, sour cream, lemon juice, zest, and all seasonings. Whisk together until smooth.
¾ cup mayonnaise, ¾ cup sour cream , 2 teaspoons lemon zest, 3 Tablespoons lemon juice, 1 teaspoon Old Bay Seasoning, ½ teaspoon salt, ½ teaspoon garlic powder , ¼ teaspoon ground pepper
Add the noodles, crab, and veggies, to the sauce. Mix well until all of the ingredients are coated in the sauce.
Garnish with fresh dill and refrigerate until ready to serve. Enjoy!
1 Tablespoon fresh dill (½ teaspoon dried)

Notes

If pasta salad seems a little dry after refrigerating overnight, add a splash of milk and give it a good stir.

Refrigerate up to 4 days, freezing not recommended.

Nutrition